- 2 whole chicken legs (about 1 pound total)
- 1 lemon, halved
- 1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary,crumbled
- 1 garlic clove, minced
- some olive oil
- optional-a few slices of your fav veggies such as eggplants/zucchinis/bell peppers and so on.
Pat chicken dry and rub all over with a lemon half. Season with salt, pepper,olive oil and rosemary and minced garlic. Refridgerate for an hour.
Cook in preheated oven, covered, over moderately medium heat,until cooked through.I added a few slices of eggplant and zucchinis but you can use any vegetables you prefer and layer them at the bottom of your baking pan before baking.